Piggy-Dog Goulash

Click to enlarge
Click to enlarge

This quickie lunch came out much better than I anticipated!  I had 1 serving of broccoli leftover from dinner last night and wanted to use it up some way other than Chinese stir-fry.  Sadly, it wasn’t enough to make a creamed soup.  So the above-pictured concoction is what was born, and it was VERY tasty!  I used an Applegate, sugar-free, nitrate-free, gluten-free uncured beef hot dog (only kind I buy nowadays) and sugar-free bacon (bacon makes everything good, non?).   I already had the Shawarma mayo made up (always at the ready in my fridge), so this went together in about 5 minutes.  This is suitable for all phases of Atkins. To be made with bacon and 1 dog, a very healthy dish actually, according to the nutritional stats below!


2 slices sugar-free bacon, chopped

2 oz. onion, sliced

1 sugar-free uncured hot dog, cut up

1¼ c. broccoli, cooked (I used leftover), chopped coarsely

3 T. homemade mayo:  https://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/

¼ tsp. Shawarma spice blend: https://buttoni.wordpress.com/2010/07/13/shawarma-spice-blend/

DIRECTIONS:  Chop bacon, onion, hot dog and broccoli before you begin so they are ready by the stove.  Heat a small non-stick skillet and add the chopped bacon.  Cook until nearly crisp.  Add the onion and cook until the onion is tender.  Add the hot dog pieces and cook a couple minutes.  Add broccoli and stir a few times just long enough to thoroughly heat the broccoli.  Turn off heat.  Stir the Shawarma spice into the mayo in a small saucer and add to the skillet.  Stir a couple final times to blend the sauce into the goulash.  Serve at once.

NUTRITIONAL INFO:   Makes 1 serving which contains:

537 calories

48.6 g  fat

12.5 g  carbs, 3.6 g  fiber, 9.9 g  NET CARBS

17.5 g  protein

845 mg sodium

415 mg potassium

14% RDA Vitamin A, 34% B6, 134% C, 12% D, 45% E, 30% copper, 55% iron, 16% magnesium, 19% manganese, 55% phosphorous, 93% selenium, 17% thiamin and 19% zinc

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